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Sankore

Named after the University of Sankore in Timbuktu — one of the world’s oldest centres of learning. Every figure here is computed from work-level records in our own graph, never copied from a source’s summary count.

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Quality and Sensory Evaluation of Soup Prepared from Germinated Cowpea Flour and Selected Spices

2025Journal

10.9734/ajfrn/2025/v4i2276 Full text0 citations

Authors

6 authors across 2 institutions in 1 country.

Olalekan Elijah OdesanmiFirst author
- Federal University of Agriculture, Abeokuta (NG)
as printed: ODESANMI, O.O.
Abiodun M. Adeola
- Federal University of Agriculture, Abeokuta (NG)
as printed: ADEOLA, A.A.
Olajide Philip Sobukola
- Federal University of Agriculture, Abeokuta (NG)
as printed: SOBUKOLA, O.P.
Oluseye Olusegun Onabanjo
- Federal University of Agriculture, Abeokuta (NG)
as printed: ONABANJO, O.O.
Adekola Adegoke
- Federal University of Agriculture, Abeokuta (NG)
as printed: ADEGOKE, A.F.
Emmanuel Kehinde OkeSenior author
- Olusegun Agagu University of Science and Technology (NG)
as printed: OKE, E.K.

Fields

Assignment is probabilistic — a work belongs to several fields in proportions.

Food composition and propertieslevel 3 · 0.97
Agricultural pest management studieslevel 3 · 0.95
African Botany and Ecology Studieslevel 3 · 0.94

Sources

Several sources describing one work is the point — it means the record rests on more than one authority.

openalexseen September 9, 2026
2025 · 0 citations
https://openalex.org/W4410745136

Quality and Sensory Evaluation of Soup Prepared from Germinated Cowpea Flour and Selected Spices · Sankore